Try this easy recipe for Khachapuri Adjaruli, a delicious Georgian cheese-filled bread. So cheesy and soft, it’s a real treat!
Try out this Khachapuri Adjaruli recipe and experience the deliciousness of Georgian cuisine. This delightful Georgian cheese-filled bread is truly amazing! Made with melty cheese, egg, and perfectly baked dough, somewhat like pizza, it promises a mouthwatering voyage into the culinary heritage of Georgia.
What is Khachapuri?
Khachapuri is a traditional Georgian dish and a favorite in Georgia. It’s essentially cheese-filled bread, but there are different versions depending on the region. The main idea is to have bread dough stuffed with a mix of cheeses, usually a combo of sulguni and feta, plus extras like eggs, butter, and sometimes herbs or spices.
The shape and style of this Georgian bread can change from one part of Georgia to another. For example, there’s an open-faced Adjarian Khachapuri – it’s shaped like a cute little cheese-filled “boat” with an egg in the middle. And then there’s Imeretian Khachapuri, which is more like a round cheesy bread.
This bread is cherished for its savory taste and is often considered comfort food in the country. It’s a crowd-pleaser at gatherings and special occasions. What’s more, it’s not limited to Georgia anymore; it’s gone global because of its delicious and one-of-a-kind flavor.
We’re going to make the Khachapuri Adjaruli today.
However, I want to mention that my Khachapuri recipe isn’t the traditional version. It’s my own take on this Georgian classic. I’ve tweaked the ingredients to make them easier to find, and I’ve included my favorite yeast pizza dough with yogurt (or kefir).
Useful Tips for the Best Khachapuri
Making Adjarian Khachapuri may take a bit of practice, but with these tips and some patience, you can effortlessly whip up a scrumptious Georgian cheese-filled bread:
- Knead Thoroughly: Take your time to knead the dough properly, about 5-7 minutes, until it’s smooth and elastic. This will give your Khachapuri a nice texture.
- Shaping the “Boat”: When shaping the Khachapuri Adjaruli, create a well in the center of the dough to hold the cheese and egg mixture. Make sure the walls of the dough are high enough to contain the filling without spilling over during baking.
- Seal the dough tightly to prevent any leaks during baking.
- Instead of pushing the cheese into the dough, simply sprinkle it on top. This helps keep the dough fluffy.
- Serve Fresh: This Georgian cheese bread is best enjoyed fresh out of the oven while it’s hot and the cheese is gooey.
I use kefir or homemade yogurt in my yeast dough for Khachapuri (but store-bought yogurt will also work), and it’s essential for achieving a wonderfully soft and fluffy texture. I highly recommend it; once you try pizza dough with yogurt, you’ll be a fan.
And remember, practice makes perfect: Don’t be discouraged if your first boat-shaped yeast bread isn’t perfect; like any recipe, it takes practice to get it just right.
Variations and substitutions
As I mentioned before, this recipe is my take on the traditional Khachapuri Adjaruli. I made a few changes to suit my family’s tastes and the ingredients I can easily find here in Italy:
- When it comes to the traditional Georgian cheese-filled bread, they often crack an egg into the “boat” before serving or baking. Instead, I chose to lightly whisk the egg with a fork and then add it to the filling. It gives the filling a richer and more consistent flavor.
- Traditionally, Georgian cheese bread includes a mix of local Imeruli and Sulguni cheeses, both widely loved in Georgia. I couldn’t find those Georgian cheeses here in Italy, so I went with shredded mozzarella. It melts really well, and its taste is the closest to the Georgian cheeses. Just remember not to use fresh mozzarella for the filling; it’s too runny.
- Regarding the thick sour cream in the filling, that’s another personal touch of mine. It adds extra creaminess and softness. If you want to switch it up, you can use Greek yogurt or homemade Labneh. And if you’re in Italy, Stracchino cheese works wonderfully in this recipe.
Experiment with the bread “boat” fillings and toppings that suit your taste. After all, there’s always room for your personal touch and experimentation in the kitchen.
- Add Fresh Herbs: Mix fresh herbs like cilantro, parsley, or dill into the cheese mixture to add a burst of freshness and color.
- Seasoning: Sprinkle red pepper flakes on top for extra heat.
- Spinach and Feta: Replace some of the cheese with sautéed spinach and crumbled feta cheese for a Mediterranean-inspired twist.
By the way, if you’re a fan of cheese-filled bread, be sure to give our puff pastry calzone a try.
Now, let’s take a look at what you’ll need to make this Khachapuri recipe.
You’ll make 12 Khachapuri with these ingredients:
- 300g (2 3/8 cups) all-purpose flour (you may need a little more if the dough is too sticky)
- 200g (3/4 cup + 1Tbsp) kefir or plain unsweetened yogurt (at room temperature)
- 7g (2¼ tsp) active dry yeast
- 20g (1½ Tbsp) unsalted butter (at room temperature)
- 1tsp salt (for the dough)
- 1tsp honey or sugar
- 50ml (10tsp) milk
- 2 eggs
- 12Tbsp thick sour cream or Greek yogurt
- 12Tbsp shredded mozzarella
- salt and black ground pepper
Step-by-step Adjarian Khachapuri recipe
Start by combining flour, salt, and butter. Next, add kefir, warm milk, yeast, and honey to the mixture. Knead the dough. If it becomes sticky and doesn’t hold its shape well, gently incorporate a little more flour. However, be cautious not to add too much, as this can result in overly dense dough.
Allow the dough to rise in a warm place until it doubles in size. After it has risen, punch it down and then divide it into 12 equal pieces.
Roll out each piece of dough into a circle. Then, using your fingers, gently fold and pinch two opposite sides of the dough circle toward the center, leaving an opening in the middle.
After that, press and pinch the narrow ends together to form two points. This will create a boat-like shape. Place all 12 Khachapuri on a baking sheet lined with parchment paper.
Place 1 tablespoon of shredded mozzarella in each “boat”.
Top the shredded cheese with 1 tablespoon of sour cream or Greek yogurt. Lightly beat the eggs with a fork and add 2 tablespoons of the beaten eggs to each Georgian cheese bread.
Brush each “boat” with beaten egg and season with salt and pepper.
Preheat the oven to 180°C (350F) and bake the Khachapuri for 25 minutes.
How to serve Georgian cheese-filled bread
Georgian cheese-filled bread is wonderful to enjoy with family and friends, especially during breakfast or brunch.
For a traditional presentation, arrange your Khachapuri Adjaruli on a large platter or wooden board. Top each “boat” with a small amount of butter in the center and a sprinkling of fresh herbs like cilantro or parsley.
Or try it with:
- Fresh Vegetables: Serve a side salad of fresh vegetables like tomatoes, cucumbers, and red onions. A simple tomato and cucumber salad with herbs and a light vinaigrette can provide a refreshing contrast to the rich cheese-filled bread.
- Side salad: Our beets and feta salad goes well with Khachapuri, making a tasty and satisfying meal. It’s a delicious mix that most people will like.
- Yogurt or Sour Cream: Offer a bowl of plain yogurt, sour cream, or a spicy Greek yogurt dip for those who want to add a cool and creamy element to their Khachapuri.
- A good wine: If you’re looking to pair a beverage with your Khachapuri, consider wine. A glass of red or white wine is an excellent choice.
Yes, you can use store-bought pizza or bread dough to make the process quicker and easier. Leave it on the counter at room temperature for at least an hour, allowing the yeast to settle.
It’s best to enjoy it fresh out of the oven, but you can prepare the dough and filling in advance, then assemble and bake just before serving.
You can reheat leftover Khachapuri in the oven at a low temperature to preserve its texture and flavor.
You can freeze it and store it in the freezer for up to 3 months. Before serving, thaw and reheat it in the oven.
Create your own Khachapuri Adjaruli using this simple recipe and treat your loved ones to this delightful Georgian cheese-filled bread.
Khachapuri Adjaruli (Georgian cheese-filled bread)
- 300 g (2 3/8 cups) all-purpose flour you may need a little more if the dough is too sticky
- 200 g (3/4 cup + 1Tbsp) kefir or plain unsweetened yogurt at room temperature
- 7 g (2¼ tsp) active dry yeast
- 20 g (1½ Tbsp) unsalted butter at room temperature
- 1 tsp salt
- 1 tsp honey or sugar
- 50 ml (10tsp) milk
- 2 eggs
- 12 Tbsp thick sour cream or Greek yogurt
- 12 Tbsp shredded mozzarella
- salt and black ground pepper
- Start by combining flour, salt, and butter. Next, add kefir, warm milk, yeast, and honey to the mixture. Knead the dough. If it becomes sticky and doesn't hold its shape well, gently incorporate a little more flour. However, be cautious not to add too much, as this can result in overly dense dough.
- Allow the dough to rise in a warm place until it doubles in size. After it has risen, punch it down and then divide it into 12 equal pieces.
- Roll out each piece of dough into a circle. Then, using your fingers, gently fold and pinch two opposite sides of the dough circle toward the center, leaving an opening in the middle.
- After that, press and pinch the narrow ends together to form two points. This will create a boat-like shape. Place all 12 Khachapuri on a baking sheet lined with parchment paper.
- Place 1 tablespoon of shredded mozzarella in each “boat”.
- Top the shredded cheese with 1 tablespoon of sour cream or Greek yogurt. Lightly beat the eggs with a fork and add 2 tablespoons of the beaten eggs to each Georgian cheese bread.
- Brush each “boat” with beaten egg and season with salt and pepper.
- Preheat the oven to 180°C (350F) and bake the Khachapuri for 25 minutes.